Rosemary Infused Oil
User Reviews
5
Rosemary Infused Oil
Description
This infusion begins by thoroughly washing and drying fresh rosemary, then removing needles to be processed with olive oil in a food processor until the herbs break down into a smooth puree. Gentle heating for about 20 minutes extracts the flavors into the oil without browning or burning. The mixture is strained slowly through dampened cheesecloth or muslin to separate plant solids from the infused oil, retaining the aromatic rosemary essence.
The final oil has a bright, herbaceous flavor useful for dressings, marinades, or finishing oils. Storing it in an airtight glass container preserves the infused quality. This infusion method efficiently captures rosemary’s characteristic piney and slightly woody notes in a smooth oil base.
Ingredients
- 1 bunch rosemary about 8 sprigs
- 4 cups olive oil
Instructions
- Wash and dry the rosemary thoroughly. Remove the needles and place them into the bowl of a food processor.
- With the motor running add the oil slowly and process until plant fiber breaks up and purees smoothly.
- Heat the mixture very gently for about 20 minutes. Strain the oil thru a double layer of dampened cheesecloth or muslin. Do not press on solids but allow oil to drip through slowly.
- Fill the jar and store it in an airtight glass container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 1911 kcal
% Daily Value*
| Calories | 1911kcal | 96% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 216g | 332% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 23g | 135% |
| Monounsaturated Fat | 158g | 790% |
| Sodium | 5mg | 0% |
| Potassium | 7mg | 0% |
| Fiber | 1g | 4% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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